Category Archives: Dessert

Valentine’s Day usually marks the last good dessert you can eat and not feel guilty about during the holiday season before you have to wait another 8 months for Thanksgiving to roll around. You might as well make it a really good one.

Last year I got to go to Stonyfield‘s launch party for Petite Creme and sample all the flavors served along champagne, puff pastries, and fine wine. There’s definitely something special about Petite Creme. It’s creamy and elegant in a way most yogurts aren’t. Making a faux “mousse” for this parfait with it is definitely a kitchen cheat no one will mind.

Using the vanilla bean flavor here (my personal favorite) makes the strawberry and Nutella a little more complex in my opinion. Make sure to use a flavorful strawberry jam for the best results. I made this into two servings and it was almost too rich to finish. It’s definitely a hefty dessert, so if you’re looking for something lighter try splitting this between 4 shot glasses and having taster desserts.

Strawberry Hazelnut Creme Parfaits

Prep time: 15 minutes

Cook time: 0 minutes

Ingredients(Makes 2 large servings or 4 tasters):

2 5.2oz vanilla bean Petite Creme

1/4 cup Nutella

1/4 cup strawberry jam

2 Tablespoons chopped hazelnuts

Method:

In one bowl, mix together 1 container of vanilla petite creme and 2 Tablespoons Nutella.

When you’re gluten-free, picking through Ben & Jerry’s flavors just isn’t as exciting. I’m sure that they make amazing cookie dough-infused moose tracks with fudge-covered red velvet cake chunks, but I’ll never know what that’s like. Just when I was ready to stop rifling through their section they came out with their Core flavors and reeled me back in.

I can’t get enough of their That’s My Jam chocolate ice cream with a core of pure jam. I’ve always liked the pairing of chocolate and jam before but now chocolate just tastes boring without some preserves spread on top. I tried to make a brownie as close as you can get without visiting the freezer.

Strawberry Jam Brownies

Prep time: 15 minutes

Cook time: 30 minutes

Ingredients(Makes 1 8 x 8 pan):

1 cup all-purpose or gluten-free flour

2 Tablespoons unsweetened cocoa powder

1/2 teaspoon baking powder

3/4 cup sugar

2 large eggs

1 teaspoon vanilla

4oz baking chocolate

1/2 cup butter

1/2 cup strawberry jam

1/3 cup chocolate chips(optional)

1/4 cup chopped hazelnuts(optional)

Method:

Preheat your oven to 350 degrees.

Mix together the flour, cocoa powder, and baking powder.

Beat in the eggs, sugar, and vanilla until mixed.

In a separate bowl, melt together 4 ounces of chocolate along with the butter.

Slowly pour the melted chocolate and butter into the batter while whisking until fully incorporated. Add in 1/4 cup of jam and the chips and hazelnuts if using and stir until mixed.

Pour the batter in a greased 8 x 8 pan.

Add the rest of the jam on top of the batter and spread out in a thin layer on top, reaching to all the edges.

Bake for 30 minutes or until a toothpick poked into the center comes out clean. Let these cool completely before cutting in.

The best part about being gluten-free in this decade is the endless supply of new products available(not to mention whole restaurant menus and online websites). Chex just came out with two new products to add to that list: Honey Nut Granola and Mixed Berry Granola, made with gluten-free oats and clusters of Chex cereal.

I got to try both and the honey nut was definitely my favorite–just the right amount of sweetness to go with any flavored yogurt and chunks of almonds and real Chex baked together. After eating half the bag, I made these cookies with the rest to make the granola more portable. These snackers are the perfect fix for an afternoon snack or along with breakfast.

I used almond butter for these because it goes perfectly with the almond slivers in the granola but you could also use peanut butter or even sunflower seed butter.

Almond Butter Granola Snackers

Prep time: 10 minutes

Cook time: 15 minutes

Ingredients(Makes 18 Snackers):

3/4 cup almond butter

2 Tablespoons honey

1/2 cup sugar

1 egg

1/4 teaspoon salt

1/4 teaspoon baking powder

3/4 cup Honey Nut Chex granola

Method:

Preheat your oven to 350 degrees.

In a large bowl, stir together the almond butter, honey, sugar, egg, salt, and baking powder until well mixed.

Add in the granola and fold it in completely.

Roll the dough into 1 1/2-inch balls and flatten slightly between the palms of your hands. Put each round of dough on a non-stick baking surface.

Bake for 15 minutes. Remove from the oven when the outside starts to turn brown and is slightly firm to the touch.

At a holiday party, I brought just a jar of peanut butter to make cookies with. Since everyone knows I’m gluten-free, they asked me what kind of flour I needed. Why didn’t I bring any? Apparently not everyone knows this peanut butter cookie recipe, which is a shame because everyone should.

Unlike most gluten-free recipes that have you mixing chickpea flour with potato starch and xantham gum, these cookies just use peanut butter, eggs, and sugar as their base. I grew up having these long before I was gluten-free.

As far as peanut butter cookies go they’re probably the best you’ll have, too. They’re sweet and nutty and melt in your mouth without any flours to make them tough. I’ve made this recipe plenty of times and you should, too.

No Flour Peanut Butter Cookies

Prep time: 10 minutes

Cook time: 15 minutes

Ingredients(Makes 24 Servings):

3/4 cup non-stir peanut butter

1 cup white sugar

1 egg

1/2 teaspoon baking powder

1/2 teaspoon vanilla extract

1/3 cup dark chocolate chips

1/3 cup chopped Reese’s cups

Method:

Preheat your oven to 350 degrees.

In a large bowl, stir together the peanut butter, egg, sugar, vanilla, and baking soda until well mixed.

Fold in the chocolate chips and Reese’s until evenly distributed. If the dough is too wet still, sugar by the Tablespoon until the dough doesn’t stick to your hands.

Roll the dough into 1-inch balls and flatten slightly. Place on a non-stick baking tray.

Bake for 12-15 minutes until the edges turn golden. Remove from the oven and let cool completely before moving.

Candy corn is a polarizing food. People usually either can’t get enough of it or can’t stand the stuff.

I love it and would eat a whole bag in one sitting. Since that’s probably not the best idea you have to find ways to mix it up and make it a little more filling. This Chex mix isn’t health food but it’s just the right balance of sweet and sweeter for a party or just an afternoon.

Coating some of the Chex cereal with melted chocolate adds an unexpected layer and makes it slightly more decadent. You can make this more fun at a Halloween party by creating different names for the ingredients like bat droppings and witch’s nails.

A note from the last batch of Halloween Chex Mix I made: If gelatin’s a problem ingredient for you, some manufacturers don’t use it in their candy corn. Instead of Brachs, try CVS store brand candy corn.

Baking is just more fun in the Fall and Winter. You get to stand near the oven to stay warm, make something delicious, and wear oversized sweaters to hide how much you’ve been eating. What’s not to love?

My favorite things to bake on the weekend is anything I can have for breakfast or take to work and eat with a cup of coffee. Put this next to a cup of coffee and a spoon of almond butter and you won’t be disappointed.

Pumpkin spice is just a mix of a bunch of other spices, so if you don’t have it on hand just use cinnamon, nutmeg, allspice, and/or cloves. This recipe doesn’t actually have any pumpkin in it but neither do pumpkin spice lattes and that’s never bothered anyone.

I really liked this more like a crumb cake with chopped pecans and raisins to add some texture, but it’d also be great without any mix-ins and covered with a cream cheese frosting.

Gluten-Free Pumpkin Spice Loaf Cake

Prep time: 15 minutes

Cook time: 30 minutes

Ingredients(Makes 12 squares):

1 cup white sugar

1/3 cup brown sugar

1 cup all-purpose gluten-free flour

1/2 teaspoon baking soda

1/2 cup milk

1/2 cup butter, melted

2 eggs

1/2 teaspoon vanilla extract

1 Tablespoon pumpkin spice

1/2 cup finely chopped walnuts or pecans(optional)

Method:

Preheat your oven to 350 degrees.

In a large bowl, mix together all of the sugar, flour, and baking soda.

Add in the milk, butter, eggs, extract, and spice and mix well until it forms a batter.

We’re really spoiled at my office. We have a Keurig machine and 2 Nespressos with a built-in milk foamer; there’s no excuse to go to Starbucks ever.

That being said, there are certain drinks I always crave, like sweet lattes with rich caramel sauce swirls. Even if it’s not worth standing in line 20 minutes and shelling out $5, it’s certainly worth taking the time to make it at home for pennies and an infinite supply.

I’m not a pumpkin-spice fanatic, but I do love the earthy flavors in coffee, especially mixed with rich, buttery caramel. I triedIna Garten’s caramel sauce last year, loved it, and vowed to make it again and again. This was the first time I made it since then(oops). It’s amazing that a little salt and spice changes the flavors completely. This could go in anything from coffee to oatmeal to even squash.

I don’t recommend using a candy thermometer for this because by the time you have it calibrated right the caramel will burn. It’s best to just watch it closely, use your judgement, and buy an extra set of ingredients because it’s the easiest thing in the world to mess up the first time(but worth giving it a second try!).

Bring the sugar water to a rolling boil and maintain. Once the water is boiling make sure not to touch it with a utensil.

While the water is boiling, mix the vanilla and cream in a cup.

Watch the sugar water carefully as it changes from white to a soft green to a hazelnut. When it turns a reddish-brown, remove quickly from the heat. Don’t let it get to a solid brown or the sugar is too burnt.

Off the heat pour in the cream and vanilla extract. Stand back as it sizzles and may splatter.

Once the caramel’s calmed, return it to the heat and start stirring as it’s just below boiling point. The caramel will have clumped and hardened.

Continue stirring until the clumps have dissolved into the cream and it’s an even color and consistency.

Remove from the heat and add in the spice and salt. Continue mixing as it cools to get the clumps of spice out.

Once cooled, store in an air-tight container in the refrigerator for up to 2 weeks.

Chocolate chip cookies can be as polarizing as politics. Some like chewy while others like crisp. Should they have nuts in them? Are raisins even a question? Everyone has an opinion.

After Pinterest did a Q&A with me my coworkers were interested to try something gluten-free. One of them asked me if I knew any good cookie recipes for his cousin and it seemed like as good a place to start as any.

Lucky for me, when I brought them into work they didn’t stir up any chewy vs. crispy debates and they were all gone by lunch time–a success! They’re more chewy than crispy, not too sweet, and just rich enough to hit all the right notes. It’s hard to argue with chocolate chips and shredded coconut.

Probably the best thing to keep on hand for gluten-free baking is a bag of gluten-free all purpose flour you can use in recipes without having to mix ten different flours you’re not familiar with. I like Bob’s Red Mill’s but there are tons of different brands out there; try them out and find your favorite.

Gluten-Free Coconut Chocolate Chip Cookies

Prep time: 15 minutes

Cook time: 10 minutes

Ingredients(Makes 2 dozen cookies):

1 1/2 cup gluten-free all purpose flour

1/4 teaspoon salt

1/2 teaspoon baking powder

3/4 cup sugar

2 large eggs

1 teaspoon vanilla

1/2 cup butter, melted

1/4 cup peanut butter

1/2 cup sweetened shredded coconut

1/2 cup chocolate chips

Method:

In a large bowl, mix together your flour, salt, baking powder, and sugar.

Add in the eggs, vanilla, peanut butter and melted butter and mix.

Add in the shredded coconut and chocolate chips and continue mixing until it forms a thick dough. If your dough is too dry add milk by the tablespoon until it’s just wet enough to stick together.

Put the dough in your refrigerator and preheat your oven to 375 degrees.

After 15 minutes of chilling, roll the dough into 1-inch balls.

Put the doughballs onto a non-stick baking tray and bake for 10-12 minutes until the edges brown.

Remove from the oven and let sit for 20 minutes before trying to move.

I’ll look for excuses to make frosting, and they’re not that hard to find.

Cakes are great to make and frost when there’s a birthday, a party, or… a birthday party. But when it’s the weekend and you just want something sweet and fast for me, myself, and I, frosted brownies are the best way to go.

My favorite brownie recipes are always on the traditional side. Forget about expensive olive oil and pine nuts; sweetened shredded coconut is in every grocery store and adds just as interesting a flavor and richness. Finish with some good vanilla and you’re good to go.

What makes these brownies special besides the shredded coconut and spoon-licking frosting? Absolutely nothing, so if you want to use a quick gluten-free or regular boxed brownie recipe and fancy it up with shredded coconut and this frosting recipe, go right ahead–everyone will be too busy eating to mind.

Gluten-Free Coconut Brownies

Prep time: 15 minutes

Cook time: 30 minutes

Ingredients(Makes 1 8 x 8 pan):

3/4 cup oat flour

1/4 teaspoon salt

2 tablespoons unsweetened cocoa powder

1/2 teaspoon baking powder

1/2 cup sugar

1/2 cup sweetened shredded coconut

2 large eggs

1 teaspoon vanilla

1/2 cup butter

7 oz bittersweet baking chocolate, divided OR 3/4 cup chocolate chips

1/4 cup water

For the frosting

1/2 cup butter, room temperature

2 1/4 cups powdered sugar

1 Tablespoon milk

1/4 cup sweetened shredded coconut

Method:

Preheat your oven to 350 degrees.

Mix together the oat flour, salt, cocoa powder, and baking powder and set aside.

In a separate bowl, melt together 4 ounces of chocolate or a scant 1/2 cup chocolate chips with the butter.

While the chocolate is melting, beat together the eggs, sugar, shredded coconut, vanilla, and water.

Slowly pour the melted chocolate and butter into the egg/sugar mixture while whisking until fully incorporated. Don’t go too fast so that the raw eggs don’t cook upon contact.

Add the chocolate mixture in with the dry ingredients and mix completely.

Pour the batter in a greased 8 x 8 pan.

Sprinkle the top with the remaining chocolate and gently press it into the batter.

Bake for 30 minutes or until a toothpick poked into the center comes out clean. Let these cool completely before frosting.

With a beater, beat together the butter, sugar, and coconut until smooth.

Spread gently and generously over the pan of brownies.

Slice the brownies into even squares and serve within a couple days of baking.

If you’ve ever had a bowl of cereal, you probably know the best part is the last bit of milk at the bottom(unless the only cereal you’ve ever had is Bran Flakes or Fiber One but that’s a different problem).

General Mills sent me some of their new Trix cereal to try out which was given a makeover for it’s 60th birthday (!!) to be fruitier than the old recipe. (Spoiler alert: No fruit shapes anymore; all of the pieces are circles) I can’t say I’m a Trix aficionado and remember what the old recipe tasted like but these are definitely fruity and delicious–by far the best lazy-night dinner I have in my cupboard when I get home past 8pm.

Living in NYC there’s no shortage of inspiration for out-of-the-box recipes whether it’s a cronut or a frozen hot chocolate. I’ve heard people rave about the cereal-milk from Momofuku’s and thought it was the perfect grown-up way to enjoy a kids’ favorite cereal.

This is just a variation on your standard 2:1 ratio milkshake. Add extra milk or ice cream to make it smoother or thicker.

You can really customize a recipe like this with any cereal–it’s a blank canvas! If Trix aren’t your thing, try Lucky Charms or even Reese’s Puffs with a chocolate peanut butter ice cream.

Trix Cereal-Milk Milkshake

Prep time: 10 minutes

Cook time: 0 minutes

Ingredients(Makes 2 servings):

1/2 cup Trix cereal plus more for garnish

3/4 cup whole milk

1 1/2 cups vanilla ice cream, softened slightly

Method:

Combine the Trix cereal and milk in a blender or food processor and mix until the Trix has fully dissolved into the milk. The milk should be smooth and darker in color.